Rose’s Kitchen

Black Pepper Prawns


10 big prawns

2 tbsp chopped garlic

1 red chilli, chopped

1 stalk spring onions, chopped


2 tbsp ginger wine

2 tbsp cornstarch

1 tsp salt


1 tbsp crushed black pepper

1 tbsp ginger wine

1/4 tsp vetsin

1 tsp salt


1.  Rinse the prawns and pat dry with kitchen towels.  Add marinate and leave to marinate for 20 minutes.

2.  Heat up oil and deep fry prawns until cooked through.  Remove and drain.

3.  Heat up 2 tbsp oil in wok and saute chopped garlic and chillies until fragrant.  Add in prefried prawns and stir-fry for a second.  Dish up and garnish with chopped spring onions.

4.  Sprinkle with gigner wine, stir well.  Lastly add in the seasoning.  Stir well till combined.

January 29, 2007 - Posted by | Seafood


  1. Dear Rose,

    This is the first time I come across your website. I have yet to try out your recipes. I am so impressed by your generosity to want to SHARE with others. If only there are more people like you, the world would be a better place!

    Just to ask what is ginger wine? Ginger juice plus chinese cooking wine?

    Comment by Marian | November 15, 2007 | Reply

  2. Dear Rose

    The recipe for Black Pepper Prawns sounds amazing. Please let me know what is vetsin n ginger wine.


    Comment by Dolly | November 19, 2008 | Reply

  3. Dear Dolly,
    Vetsin is a trade name of msg, it is a food enhancer. You can omit if you are not used to msg. You can find ‘Stone’s ginger wine’ in Supermarkets. If not available, you can substitute with chinese rice wine and some ginger juice.

    Comment by rose | November 24, 2008 | Reply

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: